Venison and load of veggies go into a pot with tomatoes, potatoes, green beans, corn, and carrots. Everything simmers until tender.
- 1 Tbsp. olive oil
- 1 yellow onion, diced
- 3–4 celery stalks, diced
- 2 carrots, diced (optional, see note)*
- 1 lb. venison stew meat*
- 4 garlic cloves, minced
- 1 Tbsp. herbs de Provence
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 lb. red or yellow potatoes, cubed (about 4 medium potatoes)
- 1 (15 oz) can diced tomatoes, drained
- 1 Tbsp. red wine vinegar
- 4 cups beef (or venison) stock
- 1 (10oz) package frozen mixed vegetables – corn, carrots, green beans & peas are what I use*
- lemon, optional
- Start by heating the olive oil over medium heat in a large pot. Add the onions, celery and carrots and saute for about 5 minutes.
- Then, add the venison and let it brown, cooking for an additional 5-7 minutes, or until the venison has color.
- Next, add the garlic, herbs de Provence, salt, and pepper. Saute for 2 more minutes before adding the potatoes and tomatoes. Stir everything together, deglaze the pan with the red wine vinegar, and then pour in the stock.
- Bring the soup to a boil, reduce the heat to low, and cover. Let it cook for 1-2 hours over low heat.
- When you’re ready to serve, pour in the frozen vegetables, remove from the heat, and enjoy! Finish with a squeeze of lemon if desired!
- If you don’t love carrots, feel free to omit the fresh ones if your frozen veggie blend has them. I happen to like having lots.
- You can use deer meat, elk, bear, bison, moose, antelope, and even beef in this recipe.
- If you’d like, you can use fresh green beans, corn, and peas, too. Just add about a cup and a half to two cups of veggies total. Just add when you add the potatoes and tomatoes if using fresh.
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: venison, soup, veggie soup